Raw fruit may not be linked to lower blood pressure
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People who eat more raw fruits or drink juice do not necessarily have lower blood pressure, according to a new study that goes against previous evidence.
Larger, more rigorous studies have found that eating more fruits and vegetables does lower blood pressure over time, but the specific role of fruit remained unknown, lead author Dr. Linda Oude-Griep told Reuters Health in an email.
Based on the new results, it is unclear if eating more fruit will influence blood pressure, said Oude-Griep, of the Imperial College London School of Public Health.
Oude-Griep and her coauthors analysed data from a study of 4,680 middle aged men and women randomly selected from Japan, China, US and UK.
Participants recalled what they had eaten the previous day two days in a row, having blood pressure measurements taken as well, then repeated the process three weeks later. Their blood pressures averaged at or just below 120/80, the safe cutoff point according to the Centers for Disease Control, but people with higher measurements were included.
The researchers calculated each person's fruit and fruit juice consumption as grams per 1000 calories of food eaten.
People in the U.S. ate the least raw fruit, averaging 52 grams, equivalent to half an apple, per 1000 calories, compared to 68 grams in China, the country with highest consumption. Fruit juice was not commonly consumed in the Asian countries; in the U.S., the average was 46 grams, or less than a cup.
For the group as a whole, there was no association between fruit and blood pressure. When the researchers considered Japan and China alone, blood pressure actually increased with more fruit, but the change was almost imperceptible.
But the study was small and only looked at one group of people at one point in time, so the results have limitations and the door is open for more research, Oude-Griep said.